This is quite a lot of work, as fishmongers don’t usually bother to scale sardines, but it makes a very tasty mezze.

　　

Ingredients

serves 6

　　2 pounds fresh sardines

　　3 teaspoons ground cumin

　　2 or 3 cloves garlic, crushed

　　1/2 teaspoon ground chili pepper

　　Salt

　　2 eggs, beaten

　　Flour or fine dry breadcrumbs

　　Olive oil for deep-frying

　　

Step 1

Wash and scale the sardines and remove heads and tails. Slit them open down one side only, and remove their backbones. Dip the sardines, open side down, in a mixture of ground cumin, garlic, ground chili pepper, and salt. Stick the sardines together in pairs, open sides together, trapping the seasonings between them.

　　

Step 2

Dip the pairs in beaten egg, then in flour or breadcrumbs. Deep-fry in hot oil, being very careful not to let the pairs separate. Drain on paper towels and serve hot.

　　

Variation

Step 3

For a Moroccan version with a mashed-potato stuffing: mash 1 pound boiled potatoes and mix with 1/2 cup chopped flat-leaf parsley, 1/2 cup chopped cilantro, and 3 beaten eggs. Add salt and pepper, 1 teaspoon cumin or 1 teaspoon cinnamon, 1 teaspoon paprika, and a pinch of chili pepper. Take a lump the size of a small egg. Roll it into a long oblong and press between 2 sardines. Dip in flour and deep-fry quickly in hot oil, then drain on paper towels.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf